Pot pie is classic comfort food, but this one does it vegetarian style. I discovered Thug Kitchen when looking for a vegetarian cookbook for my son’s birthday. Note: many vegetables available at the Market in February could be substituted or added – like halved Brussels sprouts, cubed butternut squash or sweet potatoes, and sliced mushrooms!
Vegetable Pot Pies
recipe adapted from Thug Kitchen
- 2 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 small leeks, chopped in half circles
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 cups frozen peas
- ¾ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 3 cloves of garlic, minced
- ½ cup all-purpose flour
- 4 cups vegetable broth
- 1 cup white wine or vegetable broth
- 1 tablespoon soy sauce
- 2 cups cooked garbanzo, navy or white beans**
- 2 teaspoons lemon juice
- ¼ cups chopped fresh chives***
- ¼ cups chopped fresh parsley***
- Make it easy on yourself and just use store-bought crust.
- First warm up your oven to 425 and decide if you’re using a 9-inch pie dish or individual ramekins to bake this pie and set it aside.
- To make the filling, warm up the olive oil in a medium stockpot. Add onion and leeks and sauté until golden about 5-7 minutes. Add carrots, parsnips, peas and cook 4 more minutes. Add salt, oregano, thyme, black pepper, and garlic and cook another 20 seconds. Whisk in flour and stir to incorporate. Whisk in white wine, soy sauce, and broth slowly. Add beans and let simmer for 15-20 minutes, stirring frequently until it starts to thicken. Add lemon juice and fresh herbs and turn off the heat. Taste and add more herbs, lemon juice, or salt as needed.
- To assemble, roll out crust to ¼ inch thick and cut it so it fits your containers leaving about ¼ extra inch around the sides. Pour filling into pie pan or ramekins, grease the rim and lay the pie crust over filling. Use a small knife and cut a couple vents to let out the steam out. Brush the crust with a little olive oil, place the pan or ramekins on the baking sheet and place in oven for 20-30 minutes or until the crust looks done. Makes approximately 6 cups of filling, about 6 individual pot pies, or one 9″ pie. Let cool for a couple minutes before serving.
* Two 15-ounce cans will work just fine.
** You can use all chives or all parsley or any herbs you have on hand.
*** You could also add chicken, salmon, or tuna (or substitute them for the beans.